Shrimp Spring Rolls

By á-4455

We learned this recipe in an Asian cooking class, and while these take a while to make, they are well worth the effort.

Ingredients

• Rice noodles
• Rice paper
• Cilantro - chopped
• Mint - fresh large leaves
• Carrots - shredded
• Peanuts
• Shrimp - sauteed until fully cooked, the original recipe was plain, but we like cooking them in a sesame ginger marinate for additional flavor
• Basil - fresh large leaves
• Sesame - fresh large leaves
• Bean sprouts
• Siracha or sweet chili sauce

Preparation

Step 1

Prep all of the herbs and veggies first, and have ready to fill spring rolls.
Cook shrimp.
Cook rice noodles in hot water for a few minutes, drain and cool.
Fill a large frying pan with a 1/2 inch of water. Heat until just warm.
Put in one rice paper at a time, heat for just a minute until soft, place carefully on plate.
How to fill each spring roll:
-start filling about 1 inch from one end. Lay down fresh herbs first. Then pile on bean sprouts, carrots, peanuts, sauce and shrimp.
-fold over the 1 inch end of the rice paper closest to the pile of filling. Fold in sides and then roll. Pinch together the end so that it stays closed.
-cut in half with sharp knife